Judy & Pete -- soy yogurt -- better non-fat and self-setting LOM

February 2, 2009

Hello,

I used to make a lot of soy yogurt per B.C.Grogan's recipe(s) and

recommend it to people. I changed from making soybean milk to using

lentils and oats in my soymilk maker for yogurt. So I now have a

non-fat product that is also very good tasting, very similar to the

soy yogurt, with a slight nuttiness (very good!) from the lentils but

sets naturally to a nice spoonable pudding consistency after spending

a few hours in the fridge. Repeat it has a nice texture and needs NO

added thickeners or setting agents. It can make both pudding (blend in

bananas choc vanilla) and yogurt. Unlike the soymilk, which will

separate into tofu and whey if soaked, cooked or fermented too much,

the LOM (lentil-oat-milk) will not separate. Fantastic! 100%

improvement. Give it a try.

It's easy to make. I just replace the soybeans measure for measure

with lentils in my machine, and since they don't swell up so much,

there is room for a few spoonfuls of dry, old-fashioned rolled oat

cereal to enhance creaminess. But there can be more scorching than

with soy, so I stop the heated cycle on the soymilk maker after the

grinding is done. There should be no burning smell or smokey taste.

Add a little sugar and salt to taste, let it cool down, introduce the

culture and incubate. You can ferment it with any culture that likes

sugar and tastes good.

Slim

, Pete Self <self.pete wrote:

>

> Heya Judy,

>

> I love the yogurt - the recipe i use is the one for all homemade soy

milk - the way i make my milk and yogurt now, i learned from her site

> ...

>

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